Cutting and preserving feathered game, gutting, canning with needles, salt and mustard powder.

Processing of game birds is carried out in several ways, depending on the intended storage period and weather conditions. In all cases, it is advisable to hang or place the game after shooting in the shade for cooling and drying. This is also achieved by hanging prey birds to the belt or wearing them in special nets on the shoulder or on the belt. 

Cutting and preserving feathered game, gutting, canning with needles, salt and mustard powder.

Half-evisceration is the first operation that needs to be carried out in the warm season of the pine forest and swamp-meadow game birds for 2-3 hours, and for waterfowl – 1-2 hours after shooting. It consists in removing the intestines (the stomach and other organs remain in place) through the anus with a small wooden hook or through an incision in the abdomen.

, partridge or hazel grouse – 1 teaspoon. The bird is suspended by the legs for 1-2 hours. For waterfowl (geese, ducks, coots), the same method of rubbing with salt or another is recommended. Wipe the inside of the carcass with a cloth dampened in ordinary table vinegar.

Preservation of semi-gutted game birds with mustard powder.

The use of mustard powder gives good results. It is poured inside the carcass (for black grouse or mallard 1/2 tablespoon) and in the beak, it is also sprinkled with eyes and bloody places outside. So you can save birds for up to a week. It’s good to use several preservatives at once, for example, use salt and mustard together. Additionally (or as an independent method), cut onions are sometimes placed inside the carcass and several small pieces of it are introduced through the beak into the esophagus.

Long-term conservation of game birds.

Long-term preservation of birds is achieved in the same ways as the preservation of animal meat, that is, salting, smoking and curing. Salting of bird carcasses is carried out by dry, wet methods and by extrusion. By extrusion, both pinched and non-pinched bird carcasses are salted. It should be noted that for culinary use and salting, not all birds are suitable in the plucked state..

From waterfowl of some species (parts of diving ducks, pegans, brownfishes) it is necessary to remove skins and clean the carcass of subcutaneous fat, which gives the meat an unpleasant smell and smacking taste. For extrusion, use a cooled solution of table salt (300 g of salt per 1 liter of water), which is injected with a conventional medical syringe in several places into the meaty parts of the carcass in the amount of 100 g per 1 kg of poultry weight.

Dry salted game birds.

Dry pickled canned bird carcasses, plucked and completely gutted (without stomach, heart, lungs), rubbed with salt and stacked in rows in a barrel. The bottom of the barrel and rows of carcasses are sprinkled with salt (0.5-0.7 kg of salt per 10 kg of poultry). The best temperature in the curing room is 3-4 degrees. At a higher temperature, the amount of salt is increased to 0.7-1 kg per 10 kg of game. Salting lasts 5-7 days, after which, for further storage, the bird, like meat, is either smoked or poured with brine.

Wet feathered game.

For wet salting, carcasses slightly grated with salt are placed in a barrel and poured with strong brine (200 g of salt per 1 liter of water). At a temperature of 3-4 degrees, salting lasts 5 days.

Smoked game birds.

Smoking of carcasses salted with one of the methods described above, after washing and drying, can be done hot and cold in the same way as smoking meat of animals. The differences are mainly in the duration of the process. Cold smoking of poultry lasts 8-10 hours, and hot smoking – 3.5-4 hours. Hot smoked poultry can last 30-40 days, and cold poultry – up to 3 months.

Drying of game birds.

Methods of poultry drying are also completely similar to the methods of drying meat of animals. The duration of the drying of the bird is about 5-7 days.

Based on materials from the book Encyclopedia of the Hunter.
Petrunin V.B., Nikashina E.B., Kupriyanov F.G., Nikerov Yu.N., Rymalov I.V..

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